18-year run from 1995 to 2013. That restaurant was the
;rst in chef and restaurateur Jeff Black’s empire, which
now includes six restaurants, two bars and a ;sh market.

He clearly learned a great deal there about how to create
and run inviting, high-quality establishments. That’s why
it’s no surprise that the new Addie’s, which opened last
August, is even better than the old one. From its high
design, paying homage to Black’s grandmother Addie and
his family’s Texas roots, to the well-crafted dinner and
brunch menus, Addie’s, which seats 130 inside, is the
personi;cation of a stylish, modern-day watering hole. But
with spring upon us, my thoughts turn to Addie’s 70-seat
covered patio, a perfect perch for playing hooky from work
and lolling over a lazy lunch.

Iced tea comes with an ornate iced tea spoon and a
little porcelain tray that holds a small pitcher of simple
syrup and lemon wedges—little details that Black’s
restaurants get so right. Caesar salad is done as it
should be: Whole leaves are each coated with dressing
that has the proper amount of tang from Worcestershire
sauce and lemon. Grated hard-boiled egg, lightly toasted
croutons and an anchovy complete the presentation. The
standout that’s really worth the trip to Addie’s, though,
is the French dip sandwich of roasted Allen Brothers
prime rib cooked medium rare, sliced ultrathin and
stuffed between two halves of French bread slathered
with horseradish cream. Dipping into the dark, rich beef
jus adds a burst of umami to an already ;avor-packed
sandwich. Pro tip: Take half of the sandwich home and get
the chocolate bombe for dessert—it’s a ball of chocolate
mousse and toffee enrobed with chocolate glaze, topped
with a shard of feuilletine (a thin, crunchy, crepelike
cookie) and served à la mode.